With GOOD NatureRelax, GoodMills Innovation offers a natural solution to one of the most common challenges in bakery production: overly elastic wheat doughs and unstable processing conditions.
This clean-label baking ingredient is made from 100% stabilised and finely milled wheat germ and has been specifically developed to relax dough and stabilise processes – with no additives whatsoever.
The solution to overly elastic doughs
In both industrial and artisan baking, overly elastic doughs frequently cause difficulties: poor machinability, inconsistent dough pieces and disruptions in production flow.
GOOD NatureRelax provides a targeted response to these challenges. It improves dough extensibility and workability, supports the formation of stable, pliable doughs, reduces process disruptions on production lines, and enhances overall efficiency in dough handling.
Thanks to the improved dough structure, bakeries benefit from consistent portioning and reliable results, better machinability, and reduced waste and downtime. The result is a more efficient and process-secure production of wheat-based baked goods.
Natural dough relaxation without additives
As a clean-label ingredient, GOOD NatureRelax combines natural origin with high functionality.
Its wheat germ base is refined using advanced processing technology, enabling reliable dough stabilisation in a completely natural way.
Versatile application
GOOD NatureRelax has been specifically developed for laminated doughs, coiled wheat pastries, and pretzel-type baked goods.
With GOOD NatureRelax, typical dough handling challenges can be effectively addressed. The result is relaxed, stable doughs that are easy to process and deliver consistently high quality.